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Customer reviews

3.9 out of 5 stars
Salumi: The Craft Of Italian Dry Curing
Format: Hardcover|Change
Price:$36.83+ Free shipping with Amazon Prime

on August 14, 2017
First, I read comments on this book in the comment section of Amazon and was hesitating. Not sure if it would contain the level of information I wanted on the subject. Not sure about measurement and quanteties and other subjects people were complaining about. Well, after buying the book and read it in its entirety; everything is in there. From the hog's to the table with all steps and precision needed. Yes, if you skip the first half of the book and go directly to the recipes you're missing a lot of information about how and what. Take the time to read the first 200 pages and everything is in there,, well written and on a home cook level. No need for expansive Professional équipement. Magnificent work in my opinion. Do not hesitate; buy it!
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on May 28, 2015
There is some good information in this book. There are also some good techniques and tips to be found. Some recipes are somewhat inspiring while others are lacking. There are references to using Pigs Bladders in more than one place. I've never seen one in a store. A couple of recipes call for using a whole Pig's Head or Ears or Jowels. Try and source those. I wouldn't go so far as to say don't buy this book. I flagged about 2 dozen pages that I will refer back to in future. Don't expect to become an expert on Italian Dry Cured Meats or Sausage based on reading this book. There are better books around but this one has some good basics to it - some of which you will not find in other books.
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on October 14, 2017
the first book Charcuteries is better; this focuses entirely on Italian sausage.
Marianski book is better; more broad scoped
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on November 16, 2017
Super yummy recipes... my husband has prepared several from the book (pancetta, lonza) with really outstanding results.
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on February 22, 2017
Great book! Clear instructions that are easy to follow. Good companion book to Charcuterie.
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on December 14, 2017
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on December 16, 2016
Terrific book, I enjoy books in this series, very informative.
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on December 12, 2014
Better than his first book
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on August 19, 2014
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on January 18, 2017
This book is definitely not a book to purchase if you want to make cured meats . Mr Ruhlman should try his recipes first.... salt ,,, curing techniques out to lunch .... gave you a 1 star for the pic
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